Results 41 to 50 of about 1,080,406 (351)
Ultrasonics Sonochemistry, 2023 This study aimed to examine the sono-physico-chemical effects of ultrasound (UND) and its impact on the conjugate rates of morin (MOI) following the addition of polysaccharides in various conditions.
Jiahui Chen +4 more
doaj +1 more source
Assessment of Bacterial Accumulation and Environmental Factors in Sentinel Oysters and Estuarine Water Quality from the Phang Nga Estuary Area in Thailand. [PDF]
, 2018 This study characterized microbiological and chemical contamination of oyster meat and estuarine water in Phang Nga, Thailand. Pooled oyster meats (n = 144), estuarine waters (n = 96) and environmental parameters were collected from March, 2016 to ...
Atwill, Edward R +2 more
core +2 more sources
Ultrasonics Sonochemistry, 2023 Since it may be employed to guide the production of high-quality plant protein as a partial substitute for animal protein using sono-physico-chemical effects, it is important to investigate the mixing of animal and plant protein in ultrasound (UID ...
Miao Zhang +4 more
doaj +1 more source
Screening fungi isolated from historic Discovery Hut on Ross Island, Antarctica for cellulose degradation [PDF]
, 2008 To survive in Antarctica, early explorers of Antarctica's Heroic Age erected wooden buildings and brought in large quantities of supplies. The introduction of wood and other organic materials may have provided new nutrient sources for fungi that were ...
Arenz, Brett E. +7 more
core +3 more sources
Conventional versus Cultured meat
World Journal of Advanced Research and Reviews, 2023 Conventional meat is the edible flesh of animals, usually mammals or birds, but also fish. There are two main categories of meat: white meat and red meat, based on the amount of myoglobin, a protein that gives meat its color. White meat includes chicken, turkey, rabbit, and some fish and seafood, and is generally leaner and lower in cholesterol than ...
Jubran Mohammed Abdulrahman +1 more
openaire +1 more source
Quality and Flavor Analysis of 14 Kinds of Commercially Available Hemp Pepper Chicken
Shipin gongye ke-jiTo clarify the quality characteristics and flavor characteristics of hemp pepper chicken products, 14 different kinds of commercially available hemp pepper chicken (represented by the letters A~N) were used as the research objects, and their color ...
Cong LIU +5 more
doaj +1 more source
Meat Consumption Culture in Ethiopia
Korean Journal for Food Science of Animal Resources, 2014 The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles.
Seleshe, Semeneh +2 more
openaire +3 more sources
Food FrontiersExcessive intake of red meat may cause damage to colorectal tissue but not cause significant damage to the small intestine. However, the underlying mechanism is not clear. In this study, the effect of myoglobin extracted from red meat was explored on the
Shuai Jiang +6 more
doaj +1 more source
Ultrasonics SonochemistryThis study aimed to investigate the effect of ultrasound-assisted cross-linking of myofibrillar protein (MP) emulsions on the enhancement of rheological and tribological properties of emulsion-filled gel.
Ye Tao +6 more
doaj +1 more source
Environmental impacts of cultured meat: alternative production scenarios [PDF]
, 2014 Cultured meat is produced by culturing animal muscle tissue in a laboratory without growing the whole animals. Its development is currently in a research stage.
ELLIS Marianne J. +2 more
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